Transcript File - Christa Hinkein

Walnuts and Cardiovascular
Disease
Christa Hinkein
Introduction
CVD is leading cause of death in both men and
women in the United States, killing 600,000
people/year and costs over 108 billion dollars
(CDC, 2013)
To reduce this risk, a diet low in saturated fat and
cholesterol should be consumed
Tree nuts are a great point of interest for this diet
Tree Nut Composition
Composed of protein, carbohydrates, fat,
fiber, essential vitamins/minerals
Unique fat profile of monounsaturated and
polyunsaturated fatty acids, 50-75%
(Vinson and Cai, 2012)
All tree nuts are high in phytochemicals,
especially walnuts (Vinson and Cai, 2012)
Walnut Composition
highest amount of PUFA and alpha-linolenic and
linoleic acid when compared to other tree nuts
(Banel, Hu, 2009)
Associated with reduced lipid peroxidation,
improved plasma antioxidant capacity, antiinflammatory capabilities, and anti-proliferative
effects (Bolling, Chen, Blumberg, 2011)
Walnut Composition
Antioxidants and Phytochemicals in
Walnuts
Antioxidants- molecules necessary to exist in the
body to inhibit oxidation of other molecules
(Gropper and Smith, 2013)
‘Phytochemicals’- Broad term for small, nonessential nutrients with positive health-promoting
benefits (Bolling, et al, 2011). Widely distributed
in plants and highly elevated in tree nuts
Organization of Phytochemical
classes
Antioxidants and phytochemicals in
walnuts
Antioxidant and phytochemical activity
depend on the processing such as skin
removal, roasting, raw, and storage
condition (yang, lui, Halim, 2009)
Tocopherols and phenolic compounds
are extremely high in walnuts and act as
antioxidants (Bolling, et al, 2011)
Levels of phytochemicals and
antioxidants
Highest in antioxidant and
phytochemical activity when compared
to all other nuts (Vinson et al, 2012 and
Yang et al, 2009)
Levels of phytochemicals and
antioxidants
Raw and roasted walnuts were both
significantly higher in free and total
polyphenols than all other nuts p<.002
(Vinson et al, 2012)
28.4g of raw walnuts could provide 575mg of
polyphenols
Gallic Acid levels were significant p<.002 and
in high qualities of 1625mg/100g
Levels of phytochemicals and
antioxidants
Highest flavonoid content (Yang et al,
2009)
Proanthocyanidin content of 67mg/100g
Highest in soluble-free phenolic and total
phenolic content when compared to all
other nuts p<.005 (Yang et al, 2009)
Total phenolic
concentration=1580.5mg/100g
Comparing these numbers to
other food
“This amount of polyphenols is greater
than the daily sum of the antioxidants
provided by fruits and vegetables
combined” (Vinson et al, 2012)
15x the antioxidants efficacy of Vitamin
E and over 8,000 mg of Vitamin C in
100g of walnuts (Vinson et al, 2012)
Cholesterol benefit of Walnuts
According to the Nurse’s Health Study: “20% of
their daily energy was from walnuts, 31% of
energy from fat of which 6% came from SFA and
16% from PUFA, was compared to a standard
diet that provided 30% of energy from fat, of
which 10% SFA and 10%PUFA...Total
Cholesterol and LDL decreased significantly by
12% and 18% respectively” (Ros, 2010).
Discussion
Every nut has its purpose in the diet but not all
nuts are for heart health
Walnuts significantly lowered the risk of both
fatal and nonfatal CVD (Vinson et al, 2012)
100-200g of walnuts can significantly reduce
LDL and TC levels and provide antioxidant and
phytochemicals which add benefits to the body
100g of walnuts = 600 calories with no evidence
of weight gain (Bolling et al, 2011)
References
Banel, D., Hu, F. (2009). Effects of walnut consumption on blood lipids and other
cardiovascular risk factors: a meta-analysis and systemic review. American Journal of Clinical
Nutrition, 90, 1-8. DOI: 10.3945/ajcn.2009.27457
Bolling, B., Chen, S., McKay, D., Blumberg, J. (2011). Tree nut phytochemicals: composition,
antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, brazils,
cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, and walnuts. Nutrition Research
Reviews, 24, 244-275. DOI: 10.1017/S095442241100014X
Bolling, B., McKay, D., Blumberg, J. (2010). The phytochemical composition and antioxidant
actions of tree nuts. Asia Pac Journal of Clinical Nutrition, 19(1), 117-123.
CDC. (2013). Center for Disease Control Heart Disease Facts. Retrieved from
http://www.cdc.gov/heartdisease/facts.htm
Chen, C., Blumberg, J. (2008). Phytochemical composition of nuts. Asia Pac Journal of Clinical
Nutrition, 17, 329-332.
Gropper, S., Smith, J., (2013). Advanced Nutrition and Human Metabolism. 20 Davis Drive,
Belmont, CA. Wadsworth.
Vinson, J., Cai, Y. (2012). Nuts, especially walnuts, have both antioxidant quantity and
efficacy and exhibit significant potential health benefits. Food Function, 3(2), 134-140. DOI:
10.1039/c2fo10152a
Yang, J., Liu, R., Halim, L. (2009). Antioxidant and anti-proliferative activities of common
edible nut seeds. LWT Food Science and Technology, 42, 1-8. DOI: 10.1016/j/Iwt.2008.07.007